The pork balls are actually marinated pork butt cubes, cut to about one inch, marinated in Worcestershire and soy sauces and a little Cholula Hot Sauce added to round it all out. On top of this I rubbed it down with Bob-BQN's Brisket Dust Rub.
I then lightly greased up a cooking pan, added the pork and placed this in the oven at 300 F. After about 2.5 hours it is ready to serve.Here are a couple photos of the Pork Balls....
Freshly baked pork balls right out of the oven.
Up close.
The Firehouse Chili is typical firehouse. Quick to make with a lot of flavor.
Here is the recipe....
Firehouse Chili Beans
Ingredients
- One can Hormel Chili with Beans, 15 oz can
- One can Kidney Beans, 15 oz can
- One Can Stewed Tomatoes, 15 oz can
- One Can Chopped Green Chiles, 4-5 oz can
- 2 Tbsp of Bob-BQN’s Brisket Dust (rub)
- 1 Tsp of Puerto Rican Pig Powder
- Kosher Salt to Taste
- One Package of Bacon, fried
Directions
- Add the can of Chopped Green Chiles and sauté them in their own liquid.
- Add the can of Chili beans.
- Add the can of Kidney beans with the water.
- Add the can of Stew Tomatoes with the water.
- Add the fried bacon.
- Heat all this at medium heat stirring constantly.
- Once it starts to boil, lower heat to simmer.
- Add the Brisket Dust, Puerto Rican Pig Powder and stir.
- Taste test then add the Kosher Salt to taste.
- Continue to cook and stir until the liquid is reduced to a thick sauce.
Serve hot.
And here are the pictures....
All the ingredients are simmering.
Steaming hot!!!
The sauce has thickened just right and it is ready to serve.
These dishes are easy to prepare, very tasty and pack tons of flavor. This definitely fits the bill with firefighters.
To round out our meal we served corned in butter sauce, white rice and finadene.
What else could any hungry firefighter ask for in a meal?
Try it....you might like it.
Until next time....
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